Terrific Takeout: Philip Marie by Suzanne and John Greco Inaugural Feature Spring 2016 Our Coverage Sponsored by Fresh Origins
From the standout Artichoke Special to the Sauteed Double Cut Stuffed Pork Chop, our first experience at Philip Marie was fantastic!
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It's not who you know, it's WHOM YOU KNOW and you may remember we know John Greco, of K Rico Steakhouse. Another of his culinary business endeavors is Philip Marie which he owns with his wife, Suzanne Marie Greco. John's middle name is Philip, so now you know where the name comes from: their middle names, a nice touch. As you may know, we are into names as much as food.
Opened in 1998, Philip Marie is devoted to New American cuisine and we tried a variety of convincing options: a combination of what John wanted us to try and what we wanted to try.
Opened in 1998, Philip Marie is devoted to New American cuisine and we tried a variety of convincing options: a combination of what John wanted us to try and what we wanted to try.
Above, please meet the Grilled Beet Napoleon. We do like beets and tomatoes! It is joined by grilled polenta and goat cheese dressing and if you like those as well, this is a dish for you. This was picked by John.
We loved the Boston College colors employed here (maroon and gold, if this is your first time reading) and if you are also an Eagle you should be super excited for our pal Mover and Shaker Bryce Pinkham's big news for Mercy Street and also his next starring Broadway role upcoming in Holiday Inn which he is tweeting about. You should also be excited about him if you did not go to school in Chestnut Hill; Whom You Know began because Peachy wanted to turn the world into Boston College, #evertoexcel. We're still trying, but not everyone pursues excellence like John Greco (but the truly phenomenal John Doherty certainly does, best chef around, and have you been to Black Barn the best new restaurant to hit Manhattan in ages! The two Johns once worked together according to the Greco bio we were handed).
Please meet the Citrus Salad, usually tossed. This was picked by Peachy, and we think it will be a big hit this season especially. We adored the Baby Organic Arugula, Orange, Pear, Avocado and Asiago Cheese combination; it was not only fresh but also refreshing. We love when we see great green salad choices on menus and would like to see more of them in general.
We understand the steamed Artichoke is a special. We protest, as is is truly phenomenal and deserves a spot on the menu as a regular! Just as amazing is the avocado dipping sauce (and you know who usually abhors sauces and salad dressings): parsley, lime juice, red wine vinaigrette and more prove that less is more. You will absolutely revel in this artichoke and it was our favorite part of dinner.
John thought we should try the Baked Brie, above, and you will love it if you like Brie. Dried cranberries, figs, dates, apples, pesto and Belgian Endive Asparagus Salad pay homage to the soft cheese.
John also suggested the Baja fish tacos. Most of the time we understand the fish in this dish is all about the bass (Ms. Trainor are you singing about these?) but it may be another market fresh fish. Mango Caribbean Slawa and Tomato Chutney also come to this party and this is nice if you are going for casual and are a taco advocate.
In perusing the menu, Peachy Deegan definitely heard the Sauteed Double Cut Stuffed Pork Chop pleading to pick it, so we did. It is pure decadence! Embellished by wild mushrooms, white truffle oil from Italy and a rich molasses glaze, this sounded like no ordinary porkchop.
More importantly, it tasted like an extraordinary pork chop!
It was our favorite entree.
It was our favorite entree.
Here it is smiling at you:
The appetizer Peachy Deegan chose was the Prince Edward Island Mussels Provencal, which did not disappoint. Diced organic tomatoes, fresh thyme, garlic, shallots and perfect French bread enhanced these winners of the sea even more.
The presentation was also commendable on this dish.
We like to feature a meat and a fish entree, and the fish Peachy chose was the Pesto-Dusted Red Snapper, a fish we love. Joined by sweet potato mash, apricot tahini sauce, and topped with pickled onion, this is a solid entree choice.
The grand finale which you should not miss are the Pumpkin Fritters, below, served with wet walnuts. Why are they wet? Because they had spa treatment in organic honey, vermont maple syrup and vanilla extract. Made on premises, this hit is pure decadence.
Philip Marie is Terrific Takeout!
We look forward to seeing what they do next.
